I have wanted to learn to can jelly/jam and pickles for a long time, so when I heard that Mandy was offering a class I jumped on it. She’s well known for the delicious jellies she sells in Clarksville.
The class was held at her home…a home that happens to be a Bed and Breakfast. (http://lylewoodinn.com/ ). This is why we started the class with this delicious breakfast.
Mandy…you’ve ruined me for other classes!
After breakfast it was time to get busy. First lesson: pickles.
Soon we were elbow deep in cucumbers…
…and green beans.
There were a lot of jars to pack.
Garlicky pickling spice heated on the stove while we filled the jars.
Green bean pickles: in hot water and out.
I am looking so forward to opening my jar when Himself gets home. We tried some that Mandy had done earlier and they are very good.
Grandmother’s secret: put a grape leaf on top of the pickles to keep the cucumbers from scalding when the hot vinegar is poured in.
We did jars and jars of cucumber pickles.
With all the boiling the kitchen was pretty steamy. I think when I do mine next year, it will be in the evening as it is cooling down for the day.
Next lesson was grape jelly. I couldn’t believe how easy it was!
Processing the jars to sterilize them.
We cooked down peaches to make preserves. You have to skim that foam off.
My first cannings! I’m looking forward to trying different blends with my jams and jellies. I think I’ll try making persimmon preserves this fall (if we get a bumper crop like we had last year).
I wonder what persimmon and ginger would taste like…